Chestnut Risotto with Butternut Squash

• 6 cups low-salt chicken broth
• 1/4 cup cream Sherry
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 1 small white onion, finely chopped
• 1/2 small butternut squash, peeled, seeded, cut into 1/4-inch pieces
• 1 1/2 cups (10 ounces) arborio rice
• 2 cups peeled roasted chestnuts, or jarred chestnuts, chopped
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh marjoram
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh Italian parsley

1. Bring chicken broth and Sherry to boil in medium saucepan over high heat.
2. Reduce heat to low; cover and keep warm.
3. Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat.
4. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes.
5. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes.
6. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes.
7. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender, stirring frequently, about 25 minutes total.
8. Stir in chestnuts, thyme, and marjoram.
9. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley.
10. Season risotto with salt and pepper and serve.

lowsalt, cream sherry, olive oil, butter, white onion, butternut squash, arborio rice, chestnuts, thyme, fresh marjoram, parmesan cheese, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/chestnut-risotto-with-butternut-squash-231295 (may not work)